Pistachio Pesto Recipe

Looking for an easy Pistachio Pesto recipe? Learn how to make Pistachio Pesto using healthy ingredients.


Submitted by snappytype

Makes 4 servings



Good to be served with mixed greens or bread

Recipe Ingredients for Pistachio Pesto

1 pound linguine
1 cup pistachios
1/2 cup olive oil
1 zucchini
4 garlic cloves
1 cup parsley
1/2 cup mint
1/4 cup Parmesan cheese

Recipe Directions for Pistachio Pesto

  1. Cook pasta al dente.

  2. Heat a skillet over medium heat. Add the pistachios and toast for five minutes. Remove nuts from pan and cool. Raise heat and return pan to the stove. Add 2 tablespoons of EVOO, then the zucchini. Season zucchini with salt and pepper. Cook, stirring frequently, for two minutes, then add the garlic and continue to cook for 3 minutes more.

  3. While the zucchini cooks, grind half the nuts with the parsley, mint, and cheese in a food processor. Stream in about 1/3 cup EVOO and process until a paste forms, then season with salt and pepper.

  4. Drain the pasta. Add the pistachio pesto to the zucchini. Add the pasta to the pesto and toss to coat evenly, then toss in the remaining whole toasted nuts.

Categories

Pasta, Main Dish

Nutrition Facts
Serving Size 257.1g
Amount Per Serving
Calories
793
Calories from Fat
413
% Daily Value*
Total Fat
45.9g
71%
Saturated Fat
7.0g
35%
Trans Fat
0.0g
Cholesterol
88mg
29%
Sodium
143mg
6%
Potassium
815mg
23%
Total Carbohydrates
75.8g
25%
Dietary Fiber
5.2g
21%
Sugars
3.5g
Protein
23.4g
Vitamin A 42% Vitamin C 54%
Calcium 18% Iron 43%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Low in sodium
  • Low in sugar
  •  
    Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement